Talking about food is far more complex than it’s “rich” or “too garlicky.” The food dictionary is diverse and robust — far more involved than simply calling something spicy, sour or seasoned. Food needs a language that speaks to your experience through all five of your sensory details. We’ve all had the experience of tasting or smelling something that blows our mind and when asked all we can say is it’s good. Food language turns “good” into “sapid.”Read More
Aquafaba (/ˌɑːkwəˈfɑːbə/) is the name for the viscous water in which legume seeds such as chickpeas have been cooked.
Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows. It’s composition also makes it a relatively flavorless, colorless emulsifier for creating a plethora of vegan sauces.Read More
We’re a food-centric startup in a competitive on-demand delivery industry. Making great food that gives color to the office and energy to our clients in a way that honors the people that grow the food and those that consume it for us means owning the process from start to finish. It means taking responsibility for your lunches, rather than handing it off to another restaurant.Read More
You’ve probably noticed we like to send a lot of vegetables with each meal, whether on the side, in a salad or a part of the main attraction. We do this because studies show that they are the secret to energy and clearness of mind. If you’re wanting to be more productive and feel more energy, load up on the vegetables.Read More
We like to flip the assumptions that accompany most food concepts. Unsustainable, impersonal, wasteful - to name a few of the common narratives. At Sifted, we’re writing a new food story that reduces our carbon footprint at every turn. Did you know we compost excess food scraps, supporting local green initiatives in your city?Read More
Meet, Jackie Ospina, our host-turned-Internal-Operations-Associate. Her story at Sifted is representative of the organic upward trajectory at our company. We love to see people in a role at Sifted and then grow into a larger, more defined position that puts their talents to use. We’re known to create roles for people, rather than the other way around.Read More
As we lay down our roots in Seattle, we’ve been nomads wandering the city for all that it is worth. In typical Sifted style, we’ve hosted most of our meetings in the corner of a bakery, in the lobby of a coworking center or on a park bench.Read More
Have you met our COO, Abby Henderson? She is a recovering public accountant who left a big four accounting firm to mastermind the logistics of Sifted across 5 cities and growth into new markets. An Austin-transplant residing in Atlanta, she’s a social arbiter of the latest + most creative food in the southeast. Her self-made, highly-frequented social profile, “allaboutthat_atl” goes beyond the likes of typical foodstagrams, connecting followers with a curated mesh of cultural experiences. Get her take on the current food climate and all things Sifted in our latest blog.
Our lunch menu is carefully constructed to offer you the nutrients your mind and body need to thrive throughout the day, but there’s another meal that’s critical for each day’s success - breakfast. It’s a meal that’s often on-the-go or completely overlooked. On our breakfast guide, we’re sharing some options we’re currently digging so that you can you can say goodbye to that mid-morning slump.
From the beginning, we set out to be different. We didn’t want to be just another corporate caterer making and wasting food. Forty percent of all food prepared in the US ends up in the trash, and that percentage is way higher for traditional food service companies.Read More
Our team works nation-wide to make our clients’ lunch program the highlight of their week. We set goals and then double them. We’re reinventing corporate catering. We take an all-hands-on-deck mentality: our teams are constantly collaborating and learning from each other’s unique challenges, experiences, and strengths. In this series, we give you the dirty deets on the creative minds and extraordinary individuals behind the Sifted experience.Read More
We’re not your average corporate caterer. In fact, we’re really not much of a corporate caterer at all. We don’t mess around with tasteless chicken, lukewarm buffets, or soggy sandwiches in a box. And we’re pretty darn sick of the tired and unappealing reputation of office lunch.Read More
At Sifted, we believe in building community. We have feet on the ground in each of our cities because our food and service is inspired by the culture, eater preferences, and partners unique to that city. We are local to each of our cities, which is why we talk about ourselves as a restaurant without walls and a company without a headquarters.
At Sifted, our lunch programs are designed for brands that value and protect their people, their data and their ideas. That’s why, today, we’re welcomed in the offices of credit-card processors, EMR managers and high-volume e-commerce retailers.Read More
When we launch in a new city, we hire a team of chefs who have made an impact on the local culinary community. These chefs see Sifted as an ideal creative opportunity and the best environment for personal and professional growth.Read More
I just finished the long trek between Atlanta and Denver. About the time I made it to Kansas and its flat roads, turning windmills and pale colors, the emotions, ALL of them, sunk in.Read More
Because with Sifted, you’ll be the boss. You’ll have maximum control, uncommon personalization and a 60+ person team at your service. And we’ll feel good about our work because our model forces us to be transparent, honest and create food so amazing, we can’t stop sharing.Read More
We drew a hard line and made a CHOICE for self-care and empowerment, remembering that we are never so smart or hardworking that we can’t benefit from a true break.Read More
Companies brag about their perks. Bigger is better. Fewer rules means happier employees. Or so we’re led to believe. But what about the impact of the investment? Is the ping-pong table a reason people are signing their offer letters? Is the new renovation bringing the team more joy at work? Is the beer keg inspiring creativity and productivity?We like perks. But we love perks that can show us a return on the investment.Read More
Christopher Wilson defines what it means to be a modern, southern chef. He’s talented, forward-thinking, and passionate about working with local farms to bring exceptional flavors to taste buds across Central Texas. He’s helping to redefine lunch with Sifted. He’s making food with an Austin flare – conscientious, authentic, and experiential.Read More